Wrapped each chicken breast with bacon and placed in the smoker.
We also smoked red potatoes and cherry tomatoes with springs of fresh oregano, a little olive oil and salt and pepper. (The smoked cherry tomatoes were outstanding!)
Smoked chicken breasts to an internal temp of 160°F with apple wood chunks.
It took just under 2 hours in the smoker to reach that temp.
Use a thermometer to get an accurate smoke/cook and thread probes through the smoke hole as seen in the picture above.